Make These Delicious Ginger Caramel Baked Apples at Home
Ginger Caramel Baked Apples
For the Baked Apples
- ¼ C Sugar
- ¼ C Maple Syrup
- 4 T Unsalted Butter, at room temperature
- 2 T Ground Cinnamon
- 1 t Nutmeg
- ¼ t Kosher Salt
- 6 firm Fuji Apples, stemmed and cored
- 10 Gingersnap Cookies, crushed
- Vanilla Ice Cream, optional
For the Caramel Sauce
- 1 ½ C Sugar
- 1/3 C Heavy Cream
- ½ C Raisins
- 2 T Dark Rum
Pre-heat the oven to 325 degrees.
Combine sugar, maple syrup, butter, cinnamon, nutmeg and salt in a bowl. Set aside.
Cut about ¼ inch from the bottom of the apples so they sit flat, transfer apples to 9” square Pyrex baking pan. Fill the hollow cores of the apple with the sugar-syrup mixture. Cover apples with foil, bake until soft and tender, about 50 minutes.
For the caramel sauce, heat sugar and ½ cup water in a saucepan over medium-high heat. Cook, without stirring, until amber colored and a candy thermometer inserted reaches 330 degrees, about 20 minutes. Remove pan from heat, let cool slightly. Add cream (caramel bubbles slightly when you add this in. Watch carefully!). Stir in raisins and rum, set aside.
When the apples have cooled, serve them with vanilla ice cream drizzled with warm caramel sauce and sprinkled with crushed gingersnap cookies.